3‑Ingredient Creamy Yogurt Cake

This 3‑Ingredient Creamy Yogurt Cake is unbelievably simple yet surprisingly indulgent. With just yogurt, eggs, and self-rising flour, it bakes into a moist, tender cake with a delicate crumb and subtle tang—ready in about 45 minutes.

Why You’ll Love This Recipe

• Effortless – only three ingredients, no fancy equipment needed

• Moist & tender – Greek yogurt creates a soft, creamy crumb

• Versatile base – perfect on its own or dressed up with toppings

• Kid- and guest-friendly – simple enough for everyday, elegant enough for company

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups plain Greek yogurt (full-fat or 2%)

• 3 large eggs

• 1½ cups self‑rising flour

directions

1. Preheat oven to 350 °F (175 °C). Grease and flour an 8″ or 9″ round cake pan (or line a loaf pan).

2. In a large bowl, whisk together yogurt and eggs until smooth and creamy.

3. Gently fold in the self‑rising flour until just combined—do not overmix.

4. Pour batter into the prepared pan, smoothing the top with a spatula.

5. Bake 35–40 minutes for round pan (or 45–50 minutes for loaf), until the top is lightly golden and a toothpick inserted in the center comes out clean.

6. Let cake cool 10–15 minutes in the pan, then transfer to a wire rack to cool completely.

Servings and timing

• Servings: 8 slices (in an 8″ or 9″ round pan)

• Prep time: 5 minutes

• Bake time: 35–40 minutes (round) or 45–50 minutes (loaf)

• Total time: ~45 minutes

Variations

• Sweet boost: Fold in ½ cup sugar, honey, or maple syrup to the batter

• Flavor twist: Add 1 tsp vanilla extract, almond extract, or citrus zest

• Mix‑ins: Gently swirl in ½ cup fresh berries, chocolate chips, or diced fruit

• Glazed option: Drizzle with lemon glaze or dust with powdered sugar

• Flour substitute: Use whole wheat self‑rising flour for a nuttier flavor

storage/reheating

• Room temperature: Store in an airtight container for up to 3 days

• Refrigerator: Keeps 5 days; allow to come to room temperature before serving

• Freezer: Wrap whole cake or slices in plastic, freeze up to 1 month; thaw overnight in fridge

• Reheating: Warm individual slices briefly in the microwave (10–15 seconds) or bake at 300 °F for 5 minutes to refresh

FAQs

Can I use non‑Greek yogurt?

Yes — regular plain yogurt (whole-milk or low-fat) works well, though texture may be slightly wetter.

What if I don’t have self‑rising flour?

Combine 1½ cups all-purpose flour with 2 tsp baking powder and ½ tsp salt.

Is the cake sweet enough?

It’s mildly sweet and may benefit from added sugar or a glaze—see Variations above.

Can I make it gluten‑free?

Yes — use a 1:1 gluten‑free self‑rising flour blend.

Can I make this dairy‑free?

Try non‑dairy yogurt (soy, coconut, or almond) but expect a softer texture.

How do I store leftovers?

Cover with plastic wrap or place in an airtight container. It stays moist for days.

Can I use this as a base for a fancy cake?

Absolutely — layer it with whipped cream, fruit, or frosting for a more elegant dessert.

Will the cake rise without baking powder?

Without self‑rising flour (or added leavener), it may be dense. Use the flour‑substitute if needed.

Can I double or halve the recipe?

Yes — scale ingredients proportionally and bake in a larger or smaller pan; adjust baking time as needed.

Is this suitable for breakfast?

Yes — it makes a light, wholesome morning cake. Add fruit or oats for a cereal-like twist.

Conclusion

This 3‑Ingredient Creamy Yogurt Cake proves that simplicity can be delicious. With minimal effort and pantry staples, you can enjoy a tender, tangy cake any day of the week—whether as a cozy breakfast, snack, or base for something more elaborate.

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